Restaurant Recipes

Cornell's Clams Bianco

No Photo

Yield: 1 serving


  • 1 dozen Rhode Island little neck clams
  • 1/4 cup olive oil
  • 2 cloves fresh garlic, chopped
  • 1/4 cup chopped, fresh, flat-leaf parsley
  • Pinch black pepper
  • 1 tablespoon butter
  • 1/2 cup dry white wine


  1. Scrub clams in cold water
  2. In a large, deep, frying pan, heat oil, garlic, parsley, pepper and butter over medium heat until ingredients begin to sizzle.
  3. Add white wine and clams so clams rest in a single layer. Cover and cook over medium heat until clams open.
  4. Transfer clams into a bowl and pour juices over.
  5. Serve with fresh, crusty bread and the remainder of the bottle of wine.


Cornell's - Schenectady, New York

Follow Us

God's Rainbow - Noahic Covenant